Sticky Rice, Mango and Palm Syrup...

This is such a delicious and easy dessert. It could also be served with spiced stewed plums in the autumn and a selection of summer berries in summer time.

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Serves: 4


  • 200g Thai Taste Thai Sticky Rice
  • 225ml Thai Taste Coconut Milk
  • 3 tbsp Thai Taste Palm Sugar
  • ¼ tsp salt
  • 1 - 2 ripe mangoes
  • 8 lychees, peeled and stoned (optional)

For the Palm Syrup:

  • 100g Thai Taste Palm Sugar
  • 4-5 mint leaves plus a few leaves to decorate


  1. Put the rice and 300ml of water into a saucepan and bring to the boil. 
  2. Cover and simmer gently for about 15 minutes or until all the water is absorbed.
  3. Mix together the coconut milk with the palm sugar and stir until dissolved. 
  4. Add to the warm rice, cover and set aside for 30 minutes.
  5. Peel the mangoes and cut off the two outer cheeks of each fruit, as close to the stones as possible.
  6. Discard the stones and slice each mango cheek into thin slices.
  7.  For the palm syrup, place the palm sugar, mint and 50ml water into a small pan and boil for 3-4 minutes, until the liquid starts to thicken. 
  8. Allow to cool slightly and remove the mint leaves.
  9. Spoon the rice into a darole mould or a coffee cup. 
  10. Press lightly and turn out onto a plate to create a mound of rice. 
  11. Top with the mango slices and lychees, drizzle with the palm syrup and decorate with mint leaves.

 Guest Post Credits- Thai Taste.

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Sweet Chilli Tofu Stir-Fry

This is a fresh, fast and delicious meal.

Use a variety of vegetables and for a non vegetarian option add prawns, chicken or beef.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serves: 4

  • 3 tbsp Thai Taste Rice Bran Oil
  • 2.5cm fresh ginger, finely chopped
  • 2 garlic cloves, finely sliced
  • 3 spring onions, sliced
  • 150g firm tofu, cubed and dried
  • 1 large carrot, peeled and cut into matchsticks
  • 200g sugar snap peas, halved
  • 150g baby sweetcorn, halved lengthways
  • 1 red pepper, sliced
  • 2 baby pak choi
  • 100g shitake mushrooms, halved
  • 2 tbsp light soy sauce
  • 4 tbsp Thai Taste Sweet Chilli Dipping Sauce
  • 1 tsp Thai Taste Thai Basil Leaves
  • 200g Thai Taste Rice Noodles, cooked
  • Coriander leaves, to garnish

  • Heat 2 tablespoons of the oil in a wok and add the ginger, garlic and spring onions. 
  • Fry for 1 minute, add the tofu and stir-fry for another 2 minutes, then remove to a plate.
  • Heat the remaining oil and stir-fry the carrots, sugar snap peas, sweetcorn, red pepper and mushrooms until the vegetables are beginning to soften, then add the pak choi, soy sauce, sweet chilli sauce and basil.
  • Return the tofu, ginger, garlic and spring onions to the wok and toss everything together. 
  • Serve immediately with cooked Thai Taste Rice Noodles and garnished with coriander.

Recipe and photo credit by -Thai Taste

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Thai Green Curry Fish Pie ...

This East-meets-West recipe is a mouthwatering original dish.

Either make four small pot pies or one large pie.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Makes 1 large or 4 small pies

  • Thai Taste Rice Bran Oil, for frying
  • 200g raw prawns, peeled and de-veined
  • 400g firm white fish such as haddock or cod, cubed
  • 3 shallots, finely sliced
  • 150g button mushrooms, sliced
  • 3 – 4 tbsp Thai Taste Green Curry Paste
  • 400ml Thai Taste Coconut Milk
  • 1/2 tsp Thai Taste Kaffir Lime Leaves
  • 1 sheet puff pastry, fresh or thawed
  • 1 egg, beaten

  • Heat the oil in a large pan and add the prawns. 
  • Cook until just turned pink and remove from the pan. 
  • Wipe the pan with kitchen paper and add a little more oil. 
  • Add the shallots and mushrooms, and cook for a couple of minutes until the shallots are soft and mushrooms lightly browned.
  • Stir in the curry paste and cook for another minute. 
  • Add the fish and prawns to the pan and stir to coat with the curry paste. 
  • Add the coconut milk and kaffir lime leaves.
  • Reduce the heat to low and simmer for about 10 minutes.
  • Preheat oven to 200°C, Fan oven 180°C, Gas Mark 6.
  • Unroll the pastry sheet onto a lightly floured work surface. 
  • Set one of the pie dishes upside down onto the sheet and cut a circle about 1cm larger than the dish.
  • Repeat four times.
  • Divide the fish mixture between the pie dishes. 
  • Brush the dish edge with water and place a pastry lid over the top of each dish, pressing firmly onto the pastry rims to seal. 
  • Cut some holes in the top to allow steam to escape.
  • Brush the top of each pie with beaten egg, then bake for about 15-20 minutes until the pastry is puffed and golden brown. 
  • (If making one large pie cook for 20- 25 minutes).
  • Serve the pies hot with a selection of vegetables.

Recipe and photo credit by - Thai Taste

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Winter Warming Massaman Beef Curry...

This delicious curry is the perfect winter warmer – the potatoes within the curry makes it a meal in itself. Add cubed butternut squash and green beans to make it go a little further.

Preparation Time: 25 minutes

Cooking Time: 1 hour 20 minutes

Serves: 4

  • 2 tbsp Thai Taste Rice Bran Oil
  • 4 shallots, sliced
  • 600g stewing steak, cubed
  • 400ml Thai Taste Coconut Milk
  • 4 tbsp Thai Taste Massaman Curry Paste
  • 6 cardamom pods, lightly crushed
  • 2 cinnamon sticks
  • 2 tbsp Thai Taste Fish Sauce
  • 2 tsp Thai Taste Tamarind Paste
  • 200ml water
  • 1 tbsp Thai Taste Palm Sugar
  • 75g natural peanuts, toasted and roughly chopped
  • 300g baby new Charlotte potatoes, halved
  • Wedge of lime, to serve
  • Baby herbs to garnish

  • Heat the oil in a large pan and add the shallots, cook until soft but not coloured.
  • Remove from the pan, add a little more oil and cook the beef until lightly coloured (you may need to cook the beef in a few batches). 
  • Remove the cooked beef from the pan.
  • Add 1 tbsp of the coconut milk to the pan and add the curry paste. 
  • Stir and cook for 3 minutes until all the aromas are released.
  • Return the beef and shallots, stirring to coat the meat with the paste.
  • Add the remaining coconut milk, cardamom, cinnamon, tamarind paste, water and palm sugar to the pan. 
  • Bring to a gentle simmer then cover and cook for 1½ hours.
  • Add the potatoes and peanuts and cook for a further 30 minutes or until the meat and potatoes are tender.
  • Serve sprinkled with the remaining peanuts, a wedge of lime and a generous sprinkling of baby herbs.
Recipe and photo credit by -Thai Taste

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Mini Satay Chicken Skewers...

Chicken Satay Sticks are always a firm favourite at any party and perfect for any Christmas celebrations.

Alternatively you can make using turkey, beef or prawns, and if you like your food a little hotter add more sweet chilli sauce.

Preparation Time: 40 minutes

Cooking Time: 10 minutes

Makes: 16 sticks

  • 2 - 3 chicken breasts, cut into strips
  • 150g Thai Taste Satay Peanut Sauce
  • 2 tbsp Thai Taste Sweet Chilli Dipping Sauce
  • Lime wedges, to serve
  • Shredded spring onion and red chilli, to garnish

  • Soak 16 bamboo skewers in water for at least 30 minutes.
  • Cut each chicken breast into 4 long slices lengthways and then in half horizontally to give you 16 pieces.
  • Place the chicken into a large bowl and add 100g satay sauce and the sweet chilli sauce. 
  • Toss until the chicken is evenly covered. 
  • Leave to marinade for about 30 minutes.
  • Thread the chicken in a zigzag onto the bamboo skewer.
  • Cook the chicken under a preheated grill for 4-6 minutes turning occasionally or until cooked through.
  • Serve the satay sticks with a squeeze of lime juice, sprinkled with the shredded spring onion and chilli, alongside the remaining satay sauce as a dip

Recipe and photo credit by-  Thai Taste

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